Scallops with smoked eel and caviar

This combination is gold! Literally and figuratively… The sweetness of the scallops, the fatty of the eel and then the salty and nutty of the caviar, delicious!

The last times I was served caviar in a restaurant (as part of a dish) I noticed that it was always so little. I really think that's a shame; you work with such a beautiful product but barely taste it…

That is different in this court. By using just a little more, it really becomes part of your dish instead of decoration. This is how those beautiful eggs come into their own.

I chose Baeri caviar. It is very accessible in terms of taste and still somewhat affordable. Of course it is still an expensive product (a can of 10gr quickly costs € 20) so it remains special. Now you understand that I think it's a shame if you barely taste it...

With this recipe you put a stunner of an appetizer on the table. It is a small dish packed with flavour. And it's easy and quick to make, which is nice too. In short, get started!

Oh yes, I like this best at room temperature.

Scallops with smoked eel and caviar

4 from 10 votes
Course: appetizerDifficulty: Simple
Portions

4

persons
Preparation time

30

minutes

Tools:
– Blender
– Piping bags and/or squeeze bottles

Ingredients

  • For the orange gel
  • 200 ml 200 freshly squeezed orange juice

  • 20 gr 20 sugar

  • 3 gr 3 agar agar

  • For the scallop cream
  • 4 4 fresh scallops

  • cooking cream

  • And further
  • chive oil

  • 6 6 fresh scallops

  • 2 2 small, freshly smoked eels (cleaned)

  • 12 12 hazelnuts

  • 12 12 small gold leaf (optional)

  • 1 1 marigold (optional)

  • 2 blades 2 chives

  • 20 gr 20 Baeri caviar

Preparation

  • orange gel
  • Mix the orange juice with the sugar and agar agar, bring to the boil and let it boil for a few minutes.
  • Pour everything through a fine sieve onto a plateau and let it cool and set. I put it out of the fridge for 10 minutes and then 15 minutes in the fridge.
  • Blend until smooth in a blender and transfer to a piping bag or squeeze bottle.
  • Store in the refrigerator until use. Wash the blender cup, you'll need it soon.
  • scallop cream
  • Smooth the scallops in the blender and add the cream in a thin stream until it thickens. You want a texture similar to mayonnaise.
  • Season with salt and pepper and store in a piping bag (in the fridge).
  • And further
  • Halve the hazelnuts with a knife (carefully!) and roast them in a frying pan until golden brown. Then sprinkle with a pinch of salt and set aside.
  • Cut the chives diagonally into 2 cm blades, set aside.
  • Cut the eel into 3cm pieces, set aside. You need 4 per board.
  • Cut the scallops into thin slices, you need 5 per plate.
  • layout
  • Arrange the scallops and eel alternately, roof-tiled, in the center of the plate.
  • Divide the caviar between the plates, 3 heaps per plate. Try to place them so that you can still see the eel.
  • Place dots of scallop cream and orange gel playfully over the eel and scallops.
  • Put some hazelnut on top, 3 per plate.
  • Place a sprig of chives on each pile of caviar.
  • Divide 3 leaves of gold leaf per plate, I like alternating with the caviar.
  • Playfully place some marigold leaves on the plate.
  • Drizzle with some chive oil and serve.

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